Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheese Blintzes Recipe
    Lost? Site Map

    Cheese Blintzes

    Cheese Blintzes. Photo by SweetsLady

    1/1 Photo of Cheese Blintzes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    chia's Note:

    perfect for brunches, serve with your selection of fresh berries or your compote of choice.fig compote works well in autumn.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Crepe Batter

    Cheese Filling


    1. 1
      Crêpe Batter:.
    2. 2
      Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
    3. 3
      Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
    4. 4
      Cheese Filling:.
    5. 5
      Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
    6. 6
      Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
    7. 7
      Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
    8. 8
      Serve immediately, 2 crêpes per serving, with fruit or compote.

    Ratings & Reviews:

    • on July 07, 2011



      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2010


      FOR THE CHEESE FILLING ONLY: My oh my... what a disaster! I don't know if the recipe stating to put the cottage cheese and cream cheese in a blender actually meant a BLENDER or in a mixer. I put mine in the blender as directed for a few minutes until smooth, and was left with what looked like soup. I mixed in the sugar, egg, and vanilla by hand and still had a purely LIQUID filling which I knew would not even come close to working in a rolled up crepe. As a desperate attempt to salvage it, I added half a container of ricotta and the rest of the bar of cream cheese to make it thicker. This did make it slightly thicker but not what I was expecting. So disappointed as I was making this just 2 hours before a Polish dinner party that I was supposed to bring it to. Don't know what went wrong... :(

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2009


      I have my own crepe recipe, so I used only the filling recipe here... but what a hit. I've gotten more requests for this recipe and more requests from my family for another batch than I have for anything else I've made them. I'm do wish I didn't have to go through the extra step of baking them. In the end, it's not that big of a deal and I'll experiment to see if it's really necessary or if I can perhaps get the filling to solidify enough if I just add it to the pan with the finished crepe and fold. Phenomenal with cherry jam on top.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cheese Blintzes

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.8
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 7.8 g
    Cholesterol 105.3 mg
    Sodium 441.9 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 0.5 g
    Sugars 10.9 g
    Protein 14.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites